Bean soup with carrot salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Vegetable oil |
| 1 | each | Onion, chopped |
| 2 | eaches | Cloves garlic, minced |
| ¾ | teaspoon | Cumin |
| ¾ | teaspoon | Coriander |
| 2 | cans | (19oz each) white kidney beans, drained and rinsed |
| 3 | cups | Vegetable or chicken stock |
| 1 | each | Carrot, grated |
| 4 | teaspoons | Fresh coriander or parsley |
| 1 | teaspoon | Lemon juice |
| Salt and pepper to taste | ||
Directions
Saute onion and garlic until translucent. Add cumin and coriander and saute another minute or so. Add beans and stock and cook, covered for about 15-20 minutes. Stir grated carrot with fresh coriander, lemon juice and remaining oil. Set aside to allow flavours to blend. When beans are tender, puree until smooth. Serve in bowls with carrot salsa on top of soup. Origin: Adapted from a recipe in Canadian Living, March, 1995. Shared by: Sharon Stevens, March/95.
Submitted By SHARON STEVENS On 03-08-95